Here's what I did:-I capped, seeded, and de-veined a huge bag full of peppers. Important note: Wash your hands thoroughly after doing this, even if you naively think the peppers are mild and in no way hot. [Heed my words. I (and my left eyeball) learned this the hard way.]-I prepared the brine recipe perfected by my Mamoxicillan, and heated it to its boiling point.-I covered the peppers in the brine and left them in the fridge for two days so everyone could meet and get to know each other. (You could certainly can them if you'd like.)

I've been thinking I might be a piper or something. In my old age (heee...) I've been more interested in things like this as long as they're not too sweet. Then I could slather it all over everything like boigahs and grilled snawsages...Mmmm...